In stubborn defiance of the storms descending upon us, we grilled Brats. In hats and gloves. Because we can. I even put tulips on my table and made some pasta salad to top off our little mutiny.
Whether rain or shine (oh look, more snow), it can still be Spring in my heart. Ergo, pasta salad. Who says you have to wait til summer?
This gluten free, low fodmap pasta salad got my seasonal taste buds going! A classic combination of tomato, basil, and mozzarella that is fresh and satisfying. Pretty sure I had two helpings and then went back for more. I threw this together in 15 minutes. You could add onion too if you so desire. I gave the flavors at least an hour to get friendly in the fridge. Or you could eat it right away. I won’t judge.
Allow yourself to enjoy summer early and feel healthy while you’re doing it!
- 8 oz brown rice pasta (Tinkyada brand works well!)
- 10 oz cherry tomatoes, halved
- 1 box of Basil (21 grams or heaping 1/4 cup), roughly chopped
- 8 oz mozzarella balls
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- sea salt, to taste
Wash and halve cherry tomatoes. Wash basil and give a rough chop. If mozzarella is packed in water, drain first. I found these little guys in the “special cheese” aisle with its fancy pants friends like Feta & Blue.
Cook pasta as directed, about 10-11 minutes until cooked. When done, drain and rinse with COLD water in a colander. You want the noodles to be cold before mixing.
Add noodles, balsamic vinegar, and olive oil to a bowl. Stir to coat. Add tomatoes, basil, and mozzarella. Sprinkle salt to taste. Stir to combine, adding more salt if you need it! Cover and place in the refrigerator for at least an hour to allow flavors to marinate. Serve chilled and enjoy as a side or healthy lunch!